湖南郴州某矿区蔬菜中Pb、Zn、Cu健康风险评价
湖南郴州某矿区蔬菜中Pb、Zn、Cu健康风险评价(7200字)
摘 要：为了解郴州矿区蔬菜中重金属的污染状况，评价重金属经蔬菜途径摄入的健康风险。对矿区10种蔬菜样品的铅、锌、铜含量进行测定，采用国家卫生标准限值评价蔬菜重金属污染状况，采用暴露剂量- 反应外推法,利用非致癌污染物风险模型,并参照国际放射防护委员会(ICRP) 给出的限定值为标准对蔬菜重金属进行健康风险评价。结果表明:当地的蔬菜作物,重金属Pb、Zn为主要的污染元素，叶菜类和根茎类蔬菜都受到严重污染。蔬菜中重金属污染的健康危害平均个人年风险(a-1)分别为: Pb=5.5×10-5～1.96×10-3；Zn=1.41×10-5～4.36×10-5；Cu=1.32×10-7～4.6×10-7。评价结果说明郴州矿区居民通过蔬菜途径摄入的Pb对其健康存在较大的潜在风险，可能会对暴露人群造成危害。
关键词：蔬菜；重金属；健康风险评价
Health Risk Assessment of Pb、Zn and Cu in Vegetables from Chenzhou One Mine Area of Hunan
Abstract: In order to understand the mining area of heavy metals in chenzhou vegetables pollution condition, the evaluation by way of heavy metal vegetables intake health risk. 10 kinds of vegetables samples of mining area of lead, zinc, copper content determination, the national hygiene standards limits of heavy metal pollution condition assessment vegetables, the exposure doses-reaction extrapolation, by use of the cancer risk model pollutant, and with reference to the international commission on radiological protection (ICRP) given to limit for the standard health risk assessment of heavy metal vegetables. The result indicated, Local vegetable crops, heavy metal Pb, Zn as the main pollution elements, leaf vegetables and roots like vegetables are serious pollution. Vegetables of heavy metal pollution in the average personal health hazard risk (a) respectively is: Pb = 5.5 x 10-5 ~ 1.96 x 10-3; Zn = 1.41 x 10-5 ~ 4.36 x 10-5; Cu = 1.32 x 10-7 ~ 4.6 x 10-7. Evaluation results show that residents in the mining area through the vegetables way Chenzhou intake of Pb to its health is great potential risks and may cause harm to exposure population. [资料来源：www.doc163.com]
Keywords: vegetables ;heavy metal ;health risk assessment
目 录
摘 要 1
关键词 1
1 前言 2
1.1 重金属来源途径及污染现状 2
1.2 重金属对蔬菜的影响 2
1.3 常见的健康风险评估方法 3
2 研究目的和内容 3
2.1 研究目的 3
2.2 研究的内容 4
3 材料和方法 4
3.1 样品采集 4
3.2 主要试剂 4
3.3 主要仪器设备 4
3.4 实验方法 4
3.5样品中重金属含量测定 4
4. 结果与讨论 4
4.1蔬菜中重金属含量分析 4
4.1.1评价标准 5
4.1.2单项污染指评价 5
4.1.3 综合污染指数评价 6
4.2矿区蔬菜重金属健康风险评价 7 [资料来源：http://Doc163.com]
5. 结论 8
5.1建议 8
参考文献 9
致 谢 10 [资料来源：www.doc163.com]